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Saturday, October 1, 2016
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Tag: meat

Steakhouse-Style Pan-Roasted Sirloin Steaks

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here's a step-by-step guide to replicate those steakhouse steaks at home.

McKinnon’s: A Carnivore’s Carnival

If you know me at all, you know one thing: I'm a huge carnivore. So is my husband, the Angry Chef. So is (understandably so) our beast, Dexter the Barking Sous Chef. So, it...

How to Cook All the Meat That’s Fit to Eat

Ah, meat. This is one of my favorite topics—and things to cook. Apologies in advance to all my vegetarian friends. I just can't help myself. So, when I ask my friends what they have the...

Give That Buffalo Some Wings

Meat in the mail. I know. It just sounds wrong. But if you write it off, you might just be missing out on some of the most succulent—and hard-to-find—cuts available these days. I think most...

Halloween in Salem, Massachusetts

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